School food service managers perform more or less the same duties that a food service manager performs in a restaurant. But with a little difference. The work of a food service manager in a school may even be described as a little more profound. Where students are involved, it is important to ensure that everything is in order, which is why school food service managers are hired after much scrutiny.
Why exactly are food service managers hired? The answer to this is quite simple. A food service manager is important to hire in a school environment so that he or she can coordinate the different aspects that eventually lead to exceptional end service. They ensure that everything is in order from the time food supplies are ordered to the instance that prepared food is served. A school food service manager has to be a great coordinator and well-organized so that he can work efficiently.
A high school diploma or a GED equivalent is usually sufficient to work as a school food service manager. However, if you have a degree in culinary sciences or another related field, you will probably be considered a good option to hire. A little exposure to how things work in school cafeterias may also be helpful, so if you have worked as a cafeteria worker, your candidature will become quite strong.
Here is a list of job duties that one is expected to perform in the role of a food service manager:
• Assist chefs in creating menus and recipes by providing them with detailed information of student preferences
• Coordinate efforts with suppliers and vendors to ensure that all required food items and supplies are delivered on time
• Inspect received food items to ensure that they conform to orders and return and requisition extras
• Develop food storage and rotation metrics and ensure that they are appropriately followed
• Oversee food preparation and cooking activities to ensure that all standards and procedures are being followed properly
• Supervise food service workers and cafeteria hands to ensure that food items are timely prepared and delivered
• Oversee workers’ hygiene and sanitation practices to ensure constant delivery of safe and healthy food items
• Coordinate the work of janitorial staff to ensure that all dining and kitchen areas are cleaned and sanitized constantly
• Oversee food and supplies inventory on a regular basis and ensure that orders for items low in supply are managed in a timely manner
• Create and implement food rotation plans to minimize food wastage
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